Texas Beef Barbeque:

Yield: 1 Servings:

Ingredients:

6 lb Beef brisket
2 qt Bone stock
3 x Bay leaves
  Salt and pepper

 

Method:

Put the bay leaves in a about a cup of water and bring to a boil. Let it simmer
10 minutes or so, then remove the leaves and add the bay tea to the bone stock,
along with the salt and pepper. Put the brisket in your Dutch Oven and add the
stock mixture to cover it about a quarter of the way.

Cover and cook over the fire, turning the brisket about every half hour until
it's nearly done. This can be determined by forking. Mop it and lay it on the
grill to finish cooking, being sure to turn it and mop it every 20 minutes or
so. To make a good natural gravy, add a little Worcestershire Sauce and maybe a
dash of chili powder to the liquid you cooked the brisket in. You can also serve
this with barbecue sauce.

NOTE : This is made out of beef brisket, which is one of the tastiest cuts but
the least thought of by the average housewife, unless she sometimes buys it as
corned beef. It starts out pretty tough, but if you nurse it right, it's
delicious.

Texas Barbequed Beef Brisket:

 

Yield: 1 Servings:

Ingredients:

1 x Boneless beef brisket (6 to 8 pounds)
2 tsp Paprika
1 tsp Ground black pepper, divided
1 tbl Butter
1 med onion, grated
1 1/2 cup Catsup
1 tbl Fresh lemon juice
1 tbl Worcestershire sauce
1 tsp Hot pepper sauce

 

Method:

Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp of
the black pepper; rub evenly over surface of beef brisket. Place brisket, fat
side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup water. Cover pan
tightly with aluminum foil. Place in center of grid over very low coals (use a
single layer of coals with space in between each); cover cooker. Cook 5 - 6
hours, turning brisket over every 1 1/2 hours; use baster to remove fat from pan
as it accumulates. Add 1/2 cup water, if needed, to pan during cooking. (Add
just enough briquette during cooking to keep coals at a very low temperature).
Remove brisket from pan; place on grid, fat side down, directly over very low
coals. Reserve pan dripping.
Cover; continue cooking for 30 minutes to 1 hour.
Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt butter in
medium saucepan over medium heat. Add onion; cook until tender crisp. Add
reserved pan drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon
juice, worcestershire sauce and hot pepper sauce; simmer 15 minutes.
Carve brisket into thin slices across the grain; serve with sauce. Garnish with
fresh peppers and lemon and lime slices.

Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water
30 minutes and add to very low coals.